Unit 3 - Diet and nutritional treatment approach for dysphagia
3.1. Basics of nutrition on dysphagia condition
3.1.2.4. Optimal supply of bioactive compounds – phytochemicals
-
They are interesting naturally occurring compounds, mainly in plant-based food (that is why they are known as phytochemicals), that are not considered nutrients.
Figure 3. Major
food bioactive compounds sources
Obtained from: Câmara JS, Albuquerque BR, Aguiar J, Corrêa RCG, Gonçalves JL, Granato D, et al. Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case Study. Foods 2021, 10, 37. https://doi.org/10.3390/foods10010037
-
Bioactive compounds are thought to be largely responsible for the protective health benefits of these plant-based foods and beverages, beyond those conferred by their nutritional value.
-
These phytochemicals, which are part of a large and varied group of chemical compounds, also are responsible for the color, flavor, and odor of plant foods, such as blueberries’ dark hue, broccoli’s bitter taste, and garlic’s pungent odor.
-
Research strongly suggests that consuming foods rich in phytochemicals provides health benefits, but not enough information exists to make specific recommendations for phytochemical intake.
